The chicks have become pullets and are laying what I would term as pullet bullets—smallish eggs that are sort of bullet shaped. I’m talked about pullet eggs before in the Pullet Eggs post. They’re quite tasty as a snack or even as a breakfast, but you don’t want to use them for baking unless you find it acceptable to weigh the eggs carefully.
I recently started experimenting a bit with pullet eggs because they’ll be a part of my life as long as I have laying hens. A large egg usually weighs between 2 and 2¼ ounces. Pullet eggs sometimes don’t even register on my scale, making them smaller than the 1 ounce peewee eggs. By using a really accurate scale, however, you can gather enough pullet eggs to work for baking purposes. For example, one of my cookie recipes calls for 5 (nominally large) eggs. What it really means is that you need between 10 ounces and 11¼ ounces of egg. In this case, that actually added up to eight pullet eggs (a total of 11 ounces). Because of the extra shell involved, you want to err on the high side of the needed weight.
Initially I was concerned that the yolk to white ratio wouldn’t hold up when working with pullet eggs. After weighing the yolks and whites for several recipes separately, I’ve found that pullet eggs provide slightly higher amounts of yolk, which may make a difference for really sensitive recipes, but hasn’t affected any of the cookies I’ve tried so far. To date, I’ve tried pullet eggs in chocolate chip, oatmeal, and peanut butter cookies, and haven’t noticed any difference. However, I’d love to hear from anyone else who has used pullet eggs for baking at [email protected].
As the chicks, now pullets, lay more eggs, the eggs slowly become larger. That’s why it’s important to keep weighing the eggs out if you need a precise amount for a recipe. Always keep the larger amount of egg shell in mind as you perform your calculations and the fact that you get slightly more yolk. The difference is really quite small (it varies) and I don’t know that it actually matters, but it could. For me, the real test will come when I make homemade tapioca pudding, which uses the whites and yolks separately.
The older hens are laying few eggs right now. In fact, three of them look downright horrid because they’re moulting. I’ve noticed that the hens require more time to recover from moulting as they grow older. They most definitely don’t lay eggs during this time. One of my older hens has taken upon herself to sit atop the pullet eggs, so she also isn’t laying eggs right now. Some hens, such as my Buff Orpingtons, are especially prone to being broody. The shorter days are also taking a toll on the egg production of the two remaining older hens that are laying. In short, most of the eggs I’m getting now are from the pullets, which is why I’m inclined to experiment a bit to find the best ways in which to use them.
Now that the pullets are mostly full sized, there is peace once again in the coop. My 13 hens and pullets will spend their first winter together soon. On warmer days they’ll go out in the run, but colder days mean a lot more time in the coop, so I’m pleased to see everyone getting along better.
